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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 5 |
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Now that I get an allergic skin reaction from anything containing wheat, I've been working to convert my favorite recipes so I can enjoy treats with friends. Here is my modified version of an old Betty Crocker Cooky Book recipe that received high marks from others at a recent gathering. Note: Spelt is an ancient grain that may or may not be tolerated by others who have problems with wheat. Ingredients:
1/2 cup butter (softened at room temperature) |
1 cup sugar |
2 eggs |
1 teaspoon vanilla |
1/3 cup spelt flour |
1/3 cup rice flour (brown & white blend) |
1/2 cup cocoa |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees.
2. Grease 8 x8 x2 pan - I use the butter wrapper for this.
3. Sift dry ingredients together and set aside.
4. Cream butter and sugar until fluffy.
5. Add eggs and vanilla and beat at low speed until well blended.
6. Add the dry ingredients and mix just until fully blended.
7. Spread in pan.
8. Bake about 30 minutes or until toothpick comes out clean.
9. Cool in pan for about 15 minutes before cutting into 11/2 squares.
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